I like to move it, move it :-D

I am LOVING that my news feeds (both fb and actual real life) are full of people doing sporting things whether that be walking for half an hour every morning, cycling 100 miles, learning to swim and everywhere in between.

It stuck me (this morning on my 4k run around our local reservoir) that it doesn't matter what you can or can't do - the quote 'if you can't run, walk; if you can't walk; crawl.' came to me.  Even superman - Christopher Reeve - is reported to have exercised daily after his accident.  Not everyone wants to run a marathon, do an Ironman competition, or even swim 2 lengths, but there's usually something we're happy to do.

We've been gifted this phenomenal piece of equipment and it would be a shame to discover some of it's talents.  Yes it's not all just exercise, not all food but likelihood is everything else can be a lot more enjoyable if we do some good in each of those categories.

Here's to a happy, healthy summer and if you can - where you can - just move it! Dance around the kitchen, walk instead of drive, cycle instead of walk and most of all - enjoy it!







Or of course you can dance in the rain...

I did it! I actually became a (raw vegan fed, barefoot running, alternative) TRIATHLETE!

And more to the point I LOVED it!!

From the prep and the atmosphere to the swim, the cycle in lashing rain and the strongest winds I've been out on my bike in (they nearly stopped me at one point) to a great fun and fastest I've done a 5k run in, I loved it all.  Apart perhaps of having to drag back on wet through clothes (tri suit from swim and leggings/cycling shorts from the aforementioned lashing rain) after an essential behind a tree stop but these things happen. The alternatives - keep going and just go, or stop at the pub (that won best pub in the Best Pub Guide 2010? 2011? were unappealing for reasons which are at opposing ends of a spectrum. Either could have stopped me smiling for the rest of the event.

And smile I did. A lot. I felt like I was in my own zone - people - bless them one and all - encouraged me along but with no real need, I was as happy as ever, contented and needing of nothing other than someone to reflect my smile, have a bit of banter with now and again and carry on. 

I probably could have put more effort into each section and maybe I will next time but as it stands I am happily a Triathlete, and I feel being a homeopath, non competitive (still not discovered that streak in me....), barefoot runner and raw vegan foodie, proudly happy to say I'm a fairly Alternative Triathlete at that.

Til the next time

x

A Sundae Treat

I'm in the middle of preparing for my first Juice and Smoothie workshop which I'm enjoying - sorting handouts, details, recipes and information to share.  And experimenting, playing and creating.  I think I might be overrunning into a separate workshop but that'll be OK in the end... Raw desserts evening here I come (info to follow should that happen)!

Well however it all works out it's been great discovering along the way and I think that's often where so much joy really is. Reaching the destination is all very well but it's the fun (and learning, mistakes and more) you have along the way that's really what it's all about.

So without more waffle I thought I'd share today's creation:

Banana and Mango Sundae with Toffee Sauce

To make: (serves 2-3)

Toffee sauce:

12 medjool dates, pitted
Add to blender with a little water and blend on low until smooth. You may need to scrape down the sides of the blender a few times. You can vary how runny you want the toffee sauce to be depending on how much water you use. Add small quantities (of water) at a time until you reach desired consistency.

Banana ice cream:

6 bananas, chopped then frozen for at least 5-6 hours
Add to blender and blend until smooth.

Mango ice cream:

2 mangoes, chopped then frozen for 5-6 hours
Add to blender and blend until smooth.

Sundae:

Put a dessert-tablespoon measure of toffee sauce at the bottom of the serving glass/bowl and top with banana ice cream.  Add the mango ice cream next and top this with a layer of toffee sauce.  Lastly another layer of banana ice cream and to garnish use a swirl of your toffee sauce and fruit of choice for decoration.

Raw food a go-go!

Well I never thought I'd be here! Raw food was for, well, other people. Having said that I've always enjoyed enormous bowls of salad, fruit and love the fresh produce of the supermarket bit the most (get quite excitable am sad to say) so I suppose in a lot of ways it's not such an enormous surprise.

I'm still putting it down to our Tri club chairman recommending Chrissie Wellington's autobiography back in July which started me on my journey closer to this.  It's been amazing and from my decision to go totally veggie in September it's been incredibly quick to get here. Vegan (badly) was my November challenge and now, the 3rd of February I've just completed my day 2 of 100% raw.  Having spent 2 weeks preparing myself for this (one week of green smoothies for breakfast and continue as normal for the rest and one week with the smoothies plus one raw meal) I feel totally ready and excited. 

So far I've been lucky enough to follow Tracey Russell's Incredible Smoothies 21 day transition plan which I've found really helpful (shopping lists and meal plans laid out).  I like a bit of organising if someone's prepared to do that!  It's been easy, delicious (not found anything I've turned my nose up at yet - apart from the time I didn't blend the kale in my smoothie long enough... still it's a learning curve).  I've also had a raw coaching call with Rebecca Kane which I found really helpful and am looking forward to working with Maria Ingham from Food4Fuel (website coming very soon).  There's masses of YouTube videos which I've taken to listening to as I play in the kitchen, lots of facebook groups (our local Raw Next Door people Bonnie and Jamie are very supportive) and loads to learn which I love. 

However my biggest learning has been in how I feel. It's been very much about that for me.  This year I'm planning lots of personal development stuff especially around mindfulness and I'm finding the raw food has really tapped into a groove that makes so much sense.  My energy has shifted up a gear with increased clarity and focus.  I've been feeling pretty good on my mostly vegan/plant based diet but this is something else.  The sugary cake of 2012 has gone.  For good. I'm loving how good this feels and can't wait to discover more as I continue...

And in other Alt Tri news (aware as I am that my blog has become ALL about the food!) the barefoot running is going well, swimming about a mile a couple of times a week and the cycling... well the cycling. Let's hope tomorrow's a nice day as I'll get a quick spin on the bike then for the second time this year...

Bienvenidos. Welcome to my new raw food challenge.

Vegan meal a week challenge: Black Bean, Sweet Potato, and Red Quinoa Soup

Wow these weeks seem to fly by!  With planning to share/ discover a vegan meal a week (and now one that my dad will be up for trying too...) it soon seems to be back to Monday again.

Life is anything but dull at the moment.  The snow has given me a lovely respite from thinking I should be running/cycling (and even swimming seems to have suffered at the minute) however I've discovered rebounding which am just loving - great for chi according to lots of people (and I did have a similar reaction after being on the trampoline as I did after using a friends chi machine - a great feeling!) Studying wise my homeopathy postgraduate course is going well and I plan to graduate from that in April.  I'm coming to the end of a nutrition diploma and about to start on case studies for my kinesiology qualification.. Aside from that my homeopathy work is getting busier all the time, life with my wonderful 6 year old is lots of fun and learning to be done (for me) and am just setting out on my raw food 21 day transition (well on day 3 so far)...

So for my vegan meal this week I've been very lazy (hopefully the above goes some way towards justification for this!) and looked to find inspiration online instead of trawling through my growing collection of great veggie/vegan/raw cookbooks...

Black Bean, Sweet Potato, and Red Quinoa Soup

Inspired by: Sprouted Kitchen & Coconut & Quinoa
Yield: 4-6 servings
Ingredients:

• 1 cup uncooked red quinoa, rinsed and drained
• 1/2 tbsp coconut oil (or other oil)
• 3 garlic cloves, minced
• 2 cup diced sweet onion (about 1/2 large)
• 1 jalapeno, seeded if preferred and diced
• 1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground coriander
• 6 cups vegetable broth
• 1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
• fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
• 1/4 tsp cayenne pepper (or red pepper flakes)
• 2 handfuls Spinach or kale leaves, optional
• toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more.
3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired.
5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

6. Feast on tasty, vibrant comfort food!

http://ohsheglows.com/2012/11/30/black-bean-sweet-potato-and-red-quinoa-soup/

Just off to have a quick look at OhSheGlows - people have kept telling me about it so do check out the site as well....

One vegan meal a week challenge... (this is an easy peasy squashy one)

Here's one I made earlier:

My lovely Squash Salad with a Sweet Balsamic Glaze

To serve two you'll need something like:


1 butternut squash
100g baby leaf spinach
6 cherry tomatoes
1/2 cucumber
1 yellow pepper
1 carrot
2 small beetroot
4 spring onions
handful of grapes
1/2 a small tin of sweetcorn

For the dressing:
A generous splash (30-50mls or so - I generally just swirl a bit into the pan) in equal quantities of balsamic vinegar, olive oil and maple syrup/agave nectar/other plant based sweetener

Preheat oven to 200 Deg C, cut squash in half, scoop out the seeds.  Place on oven tray and drizzle with olive oil.  Cook for one hour.  Allow to cool a little.

Make the salad - share the spinach between two plates, chop the cherry tomatoes (I like to do mine in 4 so I get more cherry tomato bits), cucumber, pepper and spring onion.  Grate the carrot and beetroot, sprinkle the sweetcorn and grapes on.

To make the dressing:
Pour your balsamic vinegar, sweetener and olive oil into the pan and heat gently.  Keep stirring and allow to thicken slowly.  You're looking for a still pourable dressing but a little thicker and stickier than it was when you poured it into the pan.  Remove from heat and allow to cool (it'll thicken a little now also so take off heat a bit before you think it's ready - you can always put it back on if need be).

Score lines on your butternut squash so when you scoop the flesh out of the butternut squash skin it comes out in more cube like shapes (or just scoop it if you want more of a rustic look), put on top of the salad and drizzle the dressing over both plates.

One vegan meal a week: Vegetable Biryani

From the fabulous Forks over Knives Cookbook

Serves 4 to 6

Rice:
2 cups brown basmati rice
2 teaspoons turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamon
1/2 tsp ground cinnamon
salt to taste

Veg:
1 medium onion, peeled, diced
2 stalks broccoli, cut into florets
1 small head cauliflower, cut into florets
2 medium carrots, peeled and thinly sliced
6 cloves garlic, peeled and minced
2 tsp ground coriander
1 tsp whole cumin seeds, toasted
2 tsp grated ginger
1/2 cup raisins
1/4 cup sliced almonds, toasted
salt to taste

To make the rice - bring 4 cups of water to a boil in a saucepan.  Add the rice and bring the pot back to a boil over high heat.  Reduce the heat to medium and cook the rice, covered for 40 minutes.  Stir in the tumeric, cumin, coriander, cardamon and cinnamon.  Season with salt if like and cook for another 5 minutes or so, or until the rice is tender.

For the veg - place the onion in a large saucepan and saute over medium heat for 8 minutes.  Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan.  Add the broccoli, cauliflower and carrots to the pan and cook until the vegetables are tender - about 8 to 10 minutes.  Add the garlic, coriander, cumin and ginger, mix well and cook for another 5 minutes.  Add the cooked rice, raisins and almonds.  Season with salt if needed and mix well.

As always if there's an ingredient you particularly don't like - omit or replace with one that you do!

Enjoy!!

I didn't know that! Biryani originated in what is now Iran.

My little heart is singing.... Launching my 'One Vegan Dish A Week' challenge...

It seems that my excitement about food is not just affecting me - recently I've had a couple of requests for recipes... and the latest one - to send a friend one vegan recipe a week to try. 

I'm so aware I'm merely at the very beginning of my journey into vegan eating so I could be barking up entirely the wrong tree. However, it makes my heart sing and so far all my best decisions in life have made me bubble with joy and excitement (including some of the harder, less popular ones).  I know the feeling by now (and I love it!).  I've lots to learn and am looking forward to learning it.

Since I've had a few requests I'll aim to pop a vegan recipe on here each week - feel free to leave feedback and thoughts... and happy, cruelty free, life enhancing cooking!

Looking forward to a brilliant future of tasty treats (I've just discovered raw kale chips. Oh my word. I intended taking them to a party last night and they didn't make it out of the door!), feeling great and knowing that no animals have been harmed in the making of my every meal.

'The Best Nutritionalist in the World is You!'

I'm just coming to the end of a week of juicing with salads or soups for dinner. My diet will have been approximately 80% raw, largely vegan and definitely plant based. And, most importantly I'm feeling great!  I've had plenty of energy to go out for runs, swimming training, work and run around after my 5 year old full of life daughter.  Feeling good and loving life. There's been times my food intake hasn't been so positive - and I've known it - physically less energy, less motivated and less enthused about life. We really are what we eat. I watched a film last night where it was stated that 'the best nutritionalist in the world is you'. Strong statement perhaps but we are, we know if we listen to our bodies, what's good and what's not so good. More about that in a moment.

This week, along with other reading, incidents and events, has inspired me to get out there and study nutrition and also add to my kinesiology training as I think it's vital that we look at nutrition in terms of all round health.  If we put poor quality oil into a car can we be surprised if it splutters and chugs along. Likewise if we start each day with a coffee, some white bread and sugary jam, follow on with a chocolate bar or crisps, a sandwich/carb filled lunch then is there any wonder that mid afternoon comes and we're flagging?

I've become fascinated by the topic (maybe a bit too much occasionally - advance warning!) and also by what I've not questioned in the past. Milk - good for you. Really? (1) Meat - we've evolved to eat it, we NEED it. Again - really? 5 a day is enough. Says who? The Japanese recommend 13 vegetables and 4 servings of fruit a day (3) which is actually not all that hard to do. I've done it plenty of times.

Cooking had become a chore and now has transformed into a joy - I'm loving experimenting with new foods, trying new dishes and it's opened up a whole new world of vegan/veggie cookbooks... About that new bookcase...

Oh - lastly - the documentary last night around food, health and disease - have a watch here:

http://foodmatters.tv/screening-event-cinema

Here's to 'an epidemic of heatlh' and getting towards a culture of 'education not medication'.

1 http://www.wellandgoodnyc.com/2011/09/23/china-study-cheat-sheet-10-things-you-need-to-know/
2 http://www.vrg.org/nutrition/protein.htm
3 http://www.guardian.co.uk/lifeandstyle/2006/may/25/healthandwellbeing.health